White Chocolate Raspberry Traybake Recipe

If you are looking for a show-stopping dessert that’s as delightful to make as it is to eat, this White Chocolate Raspberry Traybake Recipe is a must-try. Combining the luscious sweetness of creamy white chocolate with the fresh, tart burst of raspberries, this traybake offers the perfect balance of flavors. Its tender, moist sponge and glossy white chocolate topping studded with juicy raspberries make it ideal for sharing with friends or family, or even just treating yourself on a cozy afternoon. Plus, it’s simple enough to bake without fuss but impressive enough to have everyone asking for seconds.

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in creating a harmonious balance of flavor, texture, and appearance. From the soft, buttery sponge to the smooth white chocolate topping and vibrant raspberries, each component is essential to making this traybake sing.

• 1 1/2 cups all-purpose flour: Provides the structure for a light yet sturdy sponge.
• 1/2 cup caster sugar: Adds the perfect amount of sweetness and helps the sponge rise beautifully.
• 1/2 cup unsalted butter, softened: Ensures a rich, tender crumb throughout the cake.
• 2 large eggs: Bind the ingredients together and add moisture and lightness.
• 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, comforting aroma.
• 1/2 cup milk: Keeps the batter smooth and helps create a soft sponge.
• 1 teaspoon baking powder: Leavens the cake so it rises perfectly fluffy.
• 1/4 teaspoon salt: Balances sweetness and brings out other flavors.
• 1/2 cup fresh raspberries: Infuse the sponge with bursts of tangy freshness throughout.
• 6 oz white chocolate, chopped: Melts into a luscious topping that adds a creamy richness.
• 1/4 cup double cream: Softens the white chocolate to create a silky ganache.
• 1/2 cup fresh raspberries (for decoration): Adds eye-catching color and contrast on top.
• Optional: Powdered sugar (for dusting): Gives a final elegant touch and sweetness.

How to Make White Chocolate Raspberry Traybake Recipe

Step 1: Prepare Your Baking Pan and Oven

Start by setting your oven to 350°F (175°C) to get it properly heated. Meanwhile, grease and line a 9×9-inch square baking pan with parchment paper, ensuring your traybake won’t stick and lifting it out will be a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened unsalted butter together with the caster sugar until the mixture is light and fluffy—about three minutes. This step traps air into the batter, giving your sponge that irresistible lift.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition to keep the batter smooth. Add the vanilla extract now to infuse the mix with its warm, aromatic flavor that pairs beautifully with white chocolate and raspberries.

Step 4: Combine Dry Ingredients and Milk

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, alternating with milk, to keep the batter silky and smooth without overmixing.

Step 5: Fold in Fresh Raspberries

Gently fold half a cup of fresh raspberries into the batter. Be careful not to break them up too much; you want little bursts of fruit within the sponge rather than losing their shape entirely.

Step 6: Bake the Sponge

Pour the batter evenly into your prepared pan, spreading it out gently. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the sponge to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Make the White Chocolate Topping

Place the chopped white chocolate in a heatproof bowl. Warm the double cream on low heat until it just begins to simmer, then pour it straight over the white chocolate. Let this sit for a minute or two before stirring until it becomes a smooth, glossy ganache.

Step 8: Add the Topping and Finish

Once the sponge has completely cooled, pour the white chocolate ganache over the top, spreading it out evenly with a spatula. Decorate with the remaining fresh raspberries, gently pressing them into the chocolate to secure them in place.

Step 9: Optional Dusting and Setting

For an extra touch of elegance, dust the traybake lightly with powdered sugar. Allow the white chocolate to set for 30 minutes to an hour before slicing into squares and serving. Now your gorgeous White Chocolate Raspberry Traybake Recipe is ready to wow!

How to Serve White Chocolate Raspberry Traybake Recipe

Garnishes

Fresh raspberries provide the perfect natural garnish for this traybake. You might also consider a few mint leaves for a pop of green and a refreshing scent. A sprinkle of finely chopped toasted almonds can add a subtle crunch and contrast beautifully against the creamy topping.

Side Dishes

This traybake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a more sophisticated touch, serve alongside a glass of chilled dessert wine or a warm cup of tea to complement the sweet and tart flavors.

Creative Ways to Present

Consider cutting the traybake into small squares or even modest rectangles for a party platter. Layer it with whipped cream and fresh berries in individual glass cups for a deconstructed style dessert. Alternatively, serve warm with a drizzle of passion fruit syrup to introduce an exotic twist.

Make Ahead and Storage

Storing Leftovers

Once cooled and topped, cover the traybake loosely with plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for 2 days, or you can refrigerate it for up to 4 days to maintain moisture and flavor.

Freezing

You can freeze the sponge before adding the white chocolate topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge, prepare the topping, and decorate just before serving to keep it fresh and shiny.

Reheating

This traybake is best enjoyed at room temperature or chilled, but if you prefer it warm, gently microwave individual slices for 10-15 seconds. Avoid reheating the whole traybake to prevent melting the white chocolate topping.

FAQs

Can I use frozen raspberries instead of fresh for this White Chocolate Raspberry Traybake Recipe?

Using frozen raspberries is possible but fresh is highly recommended to avoid extra moisture that could affect the cake’s texture. If you use frozen, make sure to thaw and drain them well before folding into the batter.

Is there a dairy-free alternative for the butter and cream in this recipe?

Yes! You can substitute plant-based butter and use coconut cream or a dairy-free cream alternative for the topping. Keep in mind that this may slightly alter the flavor and texture but will still yield delicious results.

How do I know when the sponge is perfectly baked?

The best sign is when a toothpick poked into the center comes out clean without wet batter. The sponge should be golden and springy to the touch, gently bouncing back when pressed.

Can I make this traybake gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free baking blend of equal measure. Just ensure your baking powder is gluten-free as well. The outcome will be just as scrumptious!

What’s the best way to slice the traybake without cracking the white chocolate topping?

Use a sharp knife warmed under hot water and wiped dry before slicing. This will help you cut cleanly through the topping without cracking or breaking it apart.

Final Thoughts

There is something truly special about making and sharing this White Chocolate Raspberry Traybake Recipe. Its inviting combination of creamy white chocolate and fresh raspberries never fails to impress, whether for a casual family treat or a special occasion. Give it a go and watch smiles bloom around your kitchen table—you won’t regret having this beautiful, delicious traybake become one of your favorites!

White Chocolate Raspberry Traybake Recipe

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• Author: admin
• Total Time: 1 hour 40 minutes
• Yield: 16 servings 1x

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Description

A delightful White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries and topped with a smooth white chocolate ganache. This sweet treat combines fruity tartness with creamy sweetness, perfect for sharing or special occasions.

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Ingredients

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For the Sponge:

• 1 1/2 cups all-purpose flour
• 1/2 cup caster sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries

For the Topping:

• 6 oz white chocolate, chopped
• 1/4 cup double cream
• 1/2 cup fresh raspberries (for decoration)
• Optional: Powdered sugar (for dusting)

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×9-inch square baking pan by greasing it and lining with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter with the caster sugar until the mixture is light and fluffy, approximately 3 minutes to incorporate air for a tender sponge.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the rising agents and salt.
5. Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined, taking care not to overmix, to maintain a light texture.
6. Fold in Raspberries: Gently fold the fresh raspberries into the batter, being careful to avoid breaking them to retain their shape and juices.
7. Bake the Sponge: Pour the batter into the prepared pan, spreading evenly. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
8. Prepare White Chocolate Topping: Place the chopped white chocolate in a heatproof bowl. Heat the double cream gently in a small saucepan over low heat until it just begins to simmer, then pour over the white chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
9. Apply Topping: Once the sponge is cooled, pour the white chocolate ganache evenly over the top, smoothing with a spatula.
10. Decorate with Raspberries: Arrange fresh raspberries over the ganache, gently pressing them in to help them adhere.
11. Optional Dusting: For a finishing touch, dust the traybake lightly with powdered sugar for elegance.
12. Set and Serve: Allow the white chocolate topping to set at room temperature for 30 minutes to an hour before slicing into 16 squares. Serve and enjoy this luscious White Chocolate Raspberry Traybake!

Notes

• Be gentle when folding in raspberries to avoid crushing them and turning the batter pink.
• Ensure the sponge is completely cooled before adding the white chocolate topping to prevent it from melting.
• Use high-quality white chocolate for a richer, creamier topping.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British